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Nutmeat curry with steamed broccoli and basmati rice

Name: Nutmeat curry with steamed broccoli and basmati rice
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 can Vegie Delights™ Nutmeat; 2 tbs olive oil; 1 (120g) brown onion, peeled and diced; 2 garlic cloves, crushed; 2 tbs fresh grated ginger; 2 tbs ground cumin; 2 tbs ground coriander; 1 tsp ground turmeric; 1 tbs curry powder; 400ml fat reduced coconut milk; ½ cup water; 2 tbs coconut sugar; ½ bunch coriander, leaves picked, stalks finely sliced; 100g baby spinach; ½ cup almonds; 1 head broccoli, cut into florets; Black pepper; TO SERVECooked Basmati rice

Serves: 4

Prep: 10

Cook: 20

Ingredients

1 can Vegie Delights™ Nutmeat
2 tbs olive oil
1 (120g) brown onion, peeled and diced
2 garlic cloves, crushed
2 tbs fresh grated ginger
2 tbs ground cumin
2 tbs ground coriander
1 tsp ground turmeric
1 tbs curry powder
400ml fat reduced coconut milk
½ cup water
2 tbs coconut sugar
½ bunch coriander, leaves picked, stalks finely sliced
100g baby spinach
½ cup almonds
1 head broccoli, cut into florets
Black pepper

TO SERVE

Cooked Basmati rice

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Method

Step 1
Heat the olive oil in a large frypan on medium heat. Cook onion, garlic and ginger for approximately 5 minutes or until onion is translucent. Add ground cumin, ground coriander, turmeric, curry powder to pan and cook for a couple of minutes, stirring as it cooks.
Step 2
Add
Step 3
Add coconut milk, water, coconut sugar and coriander stalks, season with black pepper, stir well, increase to simmer and cook for about 8 minutes.
Step 4
Whilst cooking bring a pot of boiling water with steamer basket to the boil and steam broccoli until tender. Once curry and broccoli are cooked, add baby spinach leaves to the curry and stir.
Step 5
Divide between four bowls with Basmati rice, broccoli and garnish with coriander leaves.